Peanut Butter Pinwheels

5 from 7 votes

Peanut Butter Pinwheels are an easy treat to make! With puff pastry, peanut butter, honey and sugar, they will tick all of your boxes.

Prep Time5

Cook Time20

Total Time55

Course: Appetizer, Dessert, Snack

Cuisine: Australian

Keyword: peanut butter pinwheels

Servings:

Calories: 157kcal

Preheat your oven to 180°C / 350-375°F / Gas Mark 4-5.
Remove frozen puff pastry from the freezer and set on the bench to thaw.
Working one sheet at a time, place thawed puff pastry sheet onto a chopping board and use a butter knife to spread a layer of the peanut butter. Note 4
Start at one end and roll the pastry to form a tight long log. Wrap in cling wrap and place in the freezer for 30 mins Optional
Remove pastry from the freezer, place on chopping board and use a sharp knife to cut into portions.
Transfer the cut pinwheels to the silicon baking mat (or parchment paper). Place the tray into the oven and allow the scrolls to bake for 15 - 20 mins.
When the timer is up, check that the pinwheels are done, then turn the oven off, leave the tray in so that the scrolls can start to cool.
After about 5 mins, use a flexible turner and lift the cooked pinwheels off the baking mat and transfer them to the cooling rack.
Sprinkle with sifted icing sugar, a drizzle of honey and crushed peanuts.

Note 1 The pastry needs to be thawed so that it is flexible to allow us to roll it. Simply take out of the freezer and let thaw on bench or in the fridge.
Note 2 I am using crunchy peanut butter. You can use this or smooth. The difference will be the texture.
Note 3 You can choose to spread this liberally or in a more restrained way. I think liberal is best as you get the flavour and taste of the peanut butter as the dominant flavour. Not enough peanut butter means the pastry becomes the dominant flavour. You may find if you are liberal, you use more than the recipe specifies and more restrained you will use less of it.
Note 4 We use the glad wrap or plastic wrap to wrap the pastry roll after we have filled it. This is because after that, we put it in the freezer. The cling wrap keeps the roll nice and tight and the pastry fresh.